Ingredients
For 1 Cake tin 26 cm Ø
For the base
200g
Digestive biscuits, crumbled
100g
Butter, melted
g
Butter, for the cake tin
For the filling
300g
QimiQ Whip Pastry Cream, chilled
200g
Dark chocolate (40-60 % cocoa), melted
250g
Mascarpone
2
Banana(s)
2tbsp
Cocoa powder
3
Egg(s)
60g
Sugar
For the topping
250g
QimiQ Whip Pastry Cream, chilled
80ml
Milk
50g
Sugar
2cl
Rum
170g
Dark chocolate (40-60 % cocoa), melted
Preparation
Preheat the oven to 100 °C (conventional oven).
For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin and also line the side of the cake tin if required.
For the filling: mix the ingredients together with an immersion blender until smooth. Pour the mixture onto the base and bake in the prehated oven for approx. 60 minutes. Allow to cool.
For the topping: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the milk, sugar and rum and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
- Top the cake with the chocolate mousse and allow to chill for approx. 4 hours.
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